1 tablespoon olive oil
1 (1-1/2-pound) boned pork loin roast, cut into 1-inch cubes
2 cups diced onion
1 (8-ounce) package mushrooms, quartered
1-3/4 cups (1/8-inch) diagonally sliced carrot
3/4 cup diced red bell pepper
2 tablespoons maple syrup
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (12-ounce) bottle beer
2 tablespoons cornstarch
1 tablespoon red wine vinegar
1 tablespoon country-style Dijon mustard
8 cups hot cooked brown rice
Sage sprigs (optional)
1. Heat oil in a large Dutch oven over medium-high heat. Add
half of the pork; saute 5 minutes or until browned. Remove from
pan. Add remaining pork; saute 5 minutes or until browned.
Remove from pan. Add onion and mushrooms to pan; saute 4
minutes. Return pork to pan; add carrot and next 7 ingredients
(carrot though beer). Bring to a boil; reduce heat, and simmer 1
hour or until pork is tender.
2. Combine cornstarch, vinegar, and mustard in a small bowl, and
stir with a whisk. Add to pork mixture, and bring to a boil.
Cook 3 minutes, stirring frequently. Serve with rice. Garnish
with sage sprigs, if desired.
Yield: 8 servings (serving size: 1 cup stew and 1 cup rice).
CALORIES 436 (21% from fat); FAT 10.3g (sat 2.9g, mono 4.9g, poly
1.6g); PROTEIN 24.9g; CARB 60.2g; FIBER 5.5g; CHOL 51mg; IRON
2.4mg;
SODIUM 328mg; CALC 50mg
Posted by Karen
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